Sea Bass Ceviche with Green Papaya Slaw

by

Serves: 4

The classic Thai green papaya salad, som tam, perfectly balances sweet, salty and sour flavours with an underbelly of spice from the red chillies. Here, we have topped it with a sea bass ceviche lightly cured in lime and coconut milk for extra tropical zing.

What You’ll Need:

Dressing

  • juice of 10 limes
  • 4 tbsp finely chopped fresh ginger
  • 2 garlic cloves, peeled and crushed
  • 6 tbsp fish sauce
  • 2 tbsp soft brown sugar
  • 2 mild red chillies, finely diced

Slaw

  • 240 g (8 1/2 oz) green mango, julienned
  • 360 g (13 oz) green papaya, julienned
  • 160 g (5 1/2 oz) carrots, julienned
  • 360 g (13 oz) heritage tomatoes, deseeded and cut into eighths
  • 2 large handfuls fresh coriander (cilantro) leaves and stems, finely chopped

Marinade

  • 120 ml (4 fl oz/ 1/2 cup) tinned full-fat coconut milk
  • 140 ml (5 fl oz/ 2/3 cup) freshly squeezed lime juice
  • 60 ml (2 fl oz/ 1/4 cup) cold water
  • 1 mild red chilli, finely diced
  • 1 tsp sea salt

Ceviche

  • 2 large fresh sea bass, filleted, pin boned and skin removed, cut into 1 cm (1/2 inch) cubes

What To Do:

  • Whisk together all the ingredients for the dressing until the sugar has dissolved. Toss with the prepared vegetables for the slaw and set to one side.
  • To make the marinade, combine the coconut milk, lime juice and water, in a separate bowl.
  • Add the sea bass cubes and mix in, along with the chilli and salt. Allow to marinate for 5 minutes.
  • To serve, divide the slaw among 4 bowls, then top with the sea bass ceviche.

Pimp it!

  • roasted cashew nuts, chopped
  • Crispy Onion Furikake

(page 93)

Pokē: Hawaiian-Inspired Sushi Bowls by Celia Farrar and Guy Jackson (Hardie Grant, £12.99) Photography ©Matt Russell

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